Serves 4
This is my kids most requested dinner. Made with only a few ingredients, packed with protein, fiber and half the carbs of regular pasta and takes less than 30 minutes so it’s perfect for a busy weeknight meal. I’ve also perfected the cooking time to keep the penne nice and al dente so everyone loves the texture. I make it on an almost weekly basis and we never get tired of it. This will soon become your family’s favorite too!
Ingredients:
16 oz. uncooked chickpea penne (I use Banza)
3 cloves minced garlic
1 lb. ground organic turkey (feel free to use grass-fed beef)
1 tbsp. olive oil
1 jar Rao’s marinara sauce
1 tbsp. Italian seasoning
Salt and freshly ground pepper to taste
Red pepper flakes to add a kick (optional)
A few fresh Basil leaves chopped for garnish
Parmesean cheese to garnish (optional)
Preparation:
In a large saucepan (I use a cast iron skillet), over medium heat cook the garlic until fragrant, about 2 minutes, then add meat and cook until browned while breaking up with a wooden spatula. Season with salt and pepper.
Meanwhile bring a large pot of slightly salted water to a boil. Add the penne and undercook it by a couple of minutes (Banza says to cook for 8-10 min. so I cook for about 6). When pasta is almost done collect about 1 cup of pasta water and set aside. When pasta is done, drain and put back in the pot.
Add half the jar of sauce to the meat, heating and stirring to combine.
Add the meat sauce to the pasta with half the saved pasta water and more sauce from the jar.
Stir over low heat to combine everything and sauce will thicken.
Divide pasta into bowls, garnish with chopped basil and cheese if desired and serve immediately.
Enjoy!